Abstract：The changes of microorganism and TBA values in cooked duck meat products during high oxygen conductions were studied,the changes were compared with air-packaging cooked duck product. The resultes demonstrated:growning of microorganism and oxidative extents in cooked duck products were inhibited as increasing of oxygen concentration.When oxygen concentration was 80%,the shilf-life can reached 28 days.The inhibition of high oxygen on microorganism was extended the log prior of its growning;The increasing of TBA values during high oxygen storege was probably due to microorganism propagation.
2009, Vol. 23 
